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Poached Salmon on Zucchini Recipe Low Carb



Servings: 4


4 (4·ounce) salmon steaks (1/2 inch thick)

Vegetable cooking spray

1/2 cup skim milk

2 tablespoons water

1/4 teaspoon chicken-flavored bouillon granules

3 medium zucchini (about 1 pound)

1/4 teaspoon salt

3/4 teaspoon minced fresh basil

1 teaspoon poppy seeds

Fresh basil sprigs (optional)

Nutrition Facts



3 Lean Meat

1 Vegetable


Calories 216

Fat 10.5g

Cholesterol 77mg

Sodium 221mg

Carbohydrate 3.7g

Fiber 0.6g

Protein 25.8g

Cooking Methods

  1. Place salmon in a large nonstick skillet coated with cooking spray. Combine milk, water, and bouillon granules; pour over salmon. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm. Wipe skillet with a paper towel.

  2. Using a vegetable peeler, cut zucchini lengthwise into thin strips. Coat skillet with cooking spray. Place over medium-high heat until hot. Add zucchini, salt, and minced basil; saute until tender. Add poppy seeds; toss lightly.

  3. Transfer zucchini to a serving platter. Top with salmon. Garnish with basil sprigs, if desired.


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